I have found that to be safe while processing via the “boiling water canner” method, the product should have a pH of 4.5 or lower. That means the more acidic the better. So, since I want to really mess around with the recipes, I’m going to have to get a pH meter, but I think I’ll just get the cheap strips.

Processing Time

Also important is the amount of time your jars and ingredents are in boiling water. The high temp. of the boiling water kills harmful organisms that might later grow under the canning conditions. For that reason alone, I will be making refrigerated pickles.

Another Method Of Making Pickles – Naturally Fermented

About the author

I believe that it in order to do anything in life you MUST understand how it works. Once you understand you can make informed decisions about what you are attempting to do. This is the basis of the creative process. The goal of this blog is to help us understand Food, Health and Cooking. These are things we deal with daily and can't, or shouldn't ignore. - Jughandle